Professional Cook 2

CREDENTIAL: Advanced Certificate

Elevate your skills and advance your cooking career while gaining work experience in VCC’s service outlets.

Tuition: 1738*
Credential: Advanced Certificate
Length: 16 0 weeks
Hours: Full-time
Delivery: Class-based
Program Flyer: Download
Campus: Downtown Downtown
Job openings predicted
Job openings predicted

Meet instructors, ask questions, and tour our facilities. Sign up now

What you will learn

  • Restaurant operations
  • Dining and bar service
  • Restaurant promotion
  • Menu planning (table d’hôte)
  • Nutrition
  • Specialty soups and sauces
  • Advanced vegetables and starches
  • Traditional and ethnic cooking
  • Vegetarian dishes
  • Advanced baking, pastry, and breads
  • Restaurant desserts
  • Plating and presentation techniques
  • Line cooking (a la carte)
  • Appetizers
  • Running the pass
  • Advanced butchery
  • Charcuterie
  • Human resources principles
  • Canadian labour laws
  • Kitchen operation costs
  • Entrepreneurship
  • Purchasing and receiving
  • Food costing and menu pricing
  • Inventory and cost control
  • Teamwork
  • Communication
  • Time management

What to expect

  • 16 weeks of full-time study
  • Classes Monday to Thursday 7 a.m. - 2 p.m.
  • A fully equipped commercial kitchen
  • Work experience in VCC’s food service outlets
  • Hands-on learning
  • Classroom instruction
  • Active participation
  • Teamwork
  • Critical thinking
  • Self/peer assessments
  • Exams
  • Practical assessments
  • Course assignments
  • Portfolios
  • Opportunity to take exams for ITA Level 2 certification

Admission requirements


  • SkilledTradesBC Professional Cook 1 Certificate of Qualification
  • Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
  • Valid Serving It Right Certificate (certification must remain valid throughout the program)
  • Any grade 10 English course or equivalent or Department Head approval
  • Any grade 10 Mathematics course or VCC’s Basic Arithmetic assessment with an 80% or equivalent or Department Head approval

Applicants must be able to physically handle; all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes.  Any other known food allergies must be disclosed.

Applicants with a VCC Baking & Pastry Certificate or Baking & Pastry Red Seal Certificate may be exempt from CULI 2507 Advanced Baking.


  • This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
  • Applicants who self-identify as Indigenous are strongly encouraged to connect with VCC’s Indigenous Education and Community Engagement team to learn more about VCC’s Indigenous Enrolment policy, application preparation/completion, program advising, and a range of other individualized services.
  • Applicants must be 16 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
  • Applicants must submit official transcripts and other documents as required by their course or program. Seats are offered to eligible applicants with completed applications, in order of application completion date (except for programs with competitive admissions). A complete application includes an application form, evidence of educational pre-requisites (e.g. transcripts), any required supporting documents (e.g. language proficiency, audition video), and the required deposit or fee payment. If you do not meet the requirements for the term applied, your application may be cancelled.

Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.

Recommended Characteristics

It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen. These include the following essential requirements:

  • Physical condition and stamina to meet the demands of the program, including good motor skills and coordination
  • Ability to multi-task, work accurately and neatly, and manage time effectively
  • Integrity, ability to take initiative and handle responsibility
  • Ability to work independently, respectfully and in groups
  • Ability to give close attention to detail for sustained periods of time
  • Interpersonal & respectful communication skills
  • Some creativity is an asset
  • High standards of personal hygiene

Courses *

Program general hours

Courses are delivered 4 days per week over 16 weeks.
Monday to Thursday from 7 a.m. to 2 p.m.

This program must be completed within three years.

Prior learning assessment and recognition

Prior learning assessment and recognition is not available for this program.

Fees and other costs *

Tuition Deposit

0 (0 non-refundable)

Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.

Fee descriptionFee AmountNotes
Application fee36
Tuition Tuition 1738
Student union64
College initiative56
Materials0 not including textbooks
Campus resource35
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 0
Temporary Medical Insurance 0
U-PASS 177
Program-specific extra fees0
Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

Need help with tuition?

Explore your options for scholarships, grants, bursaries, and loans.

Apply now

You will be directed to EducationPlannerBC
Get started
Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

Meet instructors, ask questions, and tour our facilities. Sign up now

Ask a question